Spiked Eggnog

Directions

1. Beat eggs and sugar in saucepan until creamy.
2. In separate saucepan, heat 2 cups milk over low heat until hot. Add milk very slowly to egg mixture, stirring continuously.
3. Stir over low heat for 15 to 20 minutes or until thickened mixture reaches 170°F.
4. Stir in rest of milk, vanilla, whiskey, and half the nutmeg. Chill 2 to 3 hours.
5. Beat cream until soft peaks form. Fold into milk mixture.
6. To serve, ladle eggnog into punchbowl and sprinkle with remaining nutmeg.